| RECENT PROJECT EXPERIENCE
Nutritional Care Program for LTC
Operations Plan for Long Term Care - New Design Guidelines
Alternative Meal Service Styles - Hospitals
PREVIOUS EXPERIENCE
Foodservice Team Leader
ARAMARK Canada Ltd. - Trillium Health Centre
- Supervise the overall operation of patient foodservices and address issues
- Direct and supervise over 60 unionized employees
- Work on various department projects
- Temporarily supervised foodservices to 40 LTC interim beds at the Queensway hospital
Foodservice Component Manager
ARAMARK Canada Ltd.- Seneca College
- Managed the operation of a $1.6 million campus foodservice component
- Opened the first two convenience stores in the campus division
- Opened Seneca @ York, which included foodservice, shipping, maintenance, and housekeeping services
- Prepared and analyzed financial statements such as weekly operating reports and profit/loss statements to ensure that target budget is achieved for the entire Seneca operation (~$4 million)
- Responsible for hiring, managing and supervising over 30 unionized employees
- Proficient in ESCORT, ESCORT plus, SCAN plus and Winstar time clock
- Certified member of the Joint Health and Safety Committee
Meals on Wheels Coordinator
West Island Volunteer Bureau (Dorval, Quebec)
- Managed a local meals-on-wheels group
- Planned menus to meet nutritional needs of clients
- Supervised, trained, and scheduled volunteers
- Achieved target budget of $2.00 per meal
- Conducted a nutritional screening study of population served
- Developed a quality assurance evaluation to determine clients needs
Assistant Manager
Qualipharm (Montreal, Quebec)
- Supervised and trained employees
- Dealt with sales representatives from various companies
- Prepared product displays
Dietetic Internship (Integrated with B.Sc.)
Clinical and Community Nutrition
Jewish General Hospital, Royal Victoria Hospital, Mount Sinai Hospital (Montreal,Quebec)
Interviewed and assessed patients nutritional status and needs
- Evaluated and developed nutrition education material
- Clinical specialties: renal conditions, gastrointestinal disorders, nutritional support services, diabetes, obesity, geriatrics, swallowing disorders, pulmonary diseases, surgery, obstetrics, and normal nutrition
- Provided professional support in the community with regards to food security
Food Service Management
Sodexho-Marriott Services - Champlain College (St. Lambert, Quebec), Jewish General Hospital (Montreal, Quebec)
- Planned, evaluated and revised a 5-week cycle menu
- Organized and conducted a marketing and merchandising analysis to maximize profit and maintain food cost goals
- Calculated and evaluated key financial indicators and schedules to determine if department goals were achieved
EDUCATION
Bachelor of Science (Nutritional Sciences), Major in Dietetics, McGill University
Diploma of Collegial Studies in Health Sciences, Dawson College
LANGUAGES
Fluent in oral and written English and French
MEMBERSHIPS
College of Dietitians of Ontario
Dietitians of Canada
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